"Freisa is a typical and rare vine from South Piedmont. A Nebbiolo’s close relative; a first cousin actually, as revealed by a recent genetic research project which confirmed an indisputable firstdegree kinship".
In some areas Freisa is traditionally produced with a slight post-fermentation in the bottle, activated by the natural sugars of the wine. Our Freisa is a classic wine, steel with a balanced aging in wooden barrels which makes it more elegant".
Freisa d'Asti Superiore D.O.C.
Nevertheless, this rather uncontrolled postfermentation was often the origin of defaults. To avoid this and effectively contain tannic content we choose to slightly deviate from the tradition and doing so we are sure to obtain a very agreeable wine, still tannic but velvet smooth, soft and round.
The color is a nice ruby red, tending to pomegranate with age.
Read meat also grilled, pasta and rice dishes, cheese and savoury pastries.
My favorite combination: I like drink Riboté with vegan tartar or chickpea soup because the wine intensify the flavor.
We pick our grapes only by hands, and we put them in the boxes
Soil: chalky marl
Vineyard's age: 8 years
Winemaking: Harvested grapes are crushed and lay in fermentation for around 5-7 days in steel tanks. Once the alcoholic and malaolactic fermentations are completed, wise stays in steel tanks until spring. Then we put it in 350/500 lts. oak casks and after a minimum ageing period of 8 months we bottle without filtration.
Refining: 5 months in stainless steel casks and three months in the bottle
Total Production: between 1.500 and 2000 bottles/year.
Alcohol content: 14,5% by Vol. Residual sugar: 0 g/l Total acidity: 5.7 g/l pH: 3.5
Serving temperature: 12 °C / 54 °F
Curiosity: In local dialect, “Riboté” means “party”.